It's been a long time since I've eaten nasi kunyit. What inspired me to make them again is .......?? I'll give you a clue....it's something cute and yellow with big eyes :-)
Coconut sugar?? I don't understand your question. I have steamed glutinous rice mixed with coconut milk in the microwave oven in the past and no it did not burn. :-)
***** ;) There is about 3,3 grams of sugar pr 100 ml in coconut milk. You'll notice if you make your own coconut-oil and reduce the liquid too much while heating it before skimming off the oil - a brown substance will form that will eventually give off a sugary burnt taste. I could be wrong but I always interpreted that as a mixture of impurities that the sugar adheres to as it begins to brown. I just figured maybe the intense heating method of the microwave might do something different - but then I just did the same and the rice was fine ...
In this case, the liquid ( coconut milk and water) form steam to cook the rice while some of it is absorbed by the rice. In making the oil, moisture is completely removed. 2 different thing altogether :-)
Adds a bit of acidic tang to it...like using lemons. Many Asian cooking use tamarind skin or pulp in place of lemons. As for the peppercorns, it just adds another flavor. If you crushed the peppercorns, it releases a stronger flavor, so I like to leave them whole.
